Eggs and truffle oil. A perfect match. Done. Enjoy them at your next dinner party or tailgate… Go Royals!
- 7 large eggs, hard boiled, peeled, sliced in half lengthwise, divided
- ¼ cup mayonnaise
- 1-1/2 tablespoons sweet pickle relish
- ½ teaspoon white truffle oil
- 2 tablespoons whole grain mustard
- Salt and freshly ground black pepper to taste
- Paprika, for garnish
- Pimentos, for garnish
Remove yolks from the egg halves, reserving the whites, and transfer to a small bowl. Using a fork, mash the yolks. Add mayonnaise, relish, oil, mustard, salt, and pepper. Stir to combine well. Transfer the egg yolk mixture to a pastry bag fitted with a large star tip. Pipe the egg filling into the egg white halves, dividing evenly. Sprinkle paprika and pimentos over the tops, for garnish. Cover with a sheet of plastic wrap and place in the refrigerator until ready to serve. Serve cold.
Truffle oil has become a popular ingredient in the recipes of some of the most famous chefs but can be too expensive for the average home chef. Because of this growing popularity, a less expensive version of truffle oil is now showing up on store shelves in local grocery stores and specialty markets.
Find this and other CCKC favorite recipes in our cookbook – “The Culinary Center of Kansas City’s BEST RECIPES –SECOND EDITION.” ™
Available for purchase on-line at www.kcculinary.com and in our retail store – “The Kitchen Shop.”™